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| Institution | Clemson Univ., SC. Vocational Education Media Center.; South Carolina State Dept. of Education, Columbia. Office of Vocational Education. |
|---|---|
| Titel | Foods and Nutrition Curriculum Guide. Basic, Advanced, and Semester Units. Draft. |
| Quelle | (1972), (156 Seiten)
PDF als Volltext kostenfreie Datei |
| Dokumenttyp | gedruckt; online; Monographie |
| Schlagwörter | Leitfaden; Behavioral Objectives; Consumer Education; Curriculum Development; Curriculum Guides; Educational Resources; Evaluation Methods; Foods Instruction; Home Economics; Nutrition; Secondary Education; Secondary School Curriculum; Teacher Developed Materials; South Carolina |
| Abstract | The foods and nutrition guide, part of a consumer and homemaking education unit, identifies objectives and learning experiences with basic reference to developmental tasks, needs, interests, capacities, and prior learning experiences of students. The basic unit for grades 9 or 10 includes the significance of food in health and appearance, management of time, space, and equipment; meal planning, serving, and etiquette; food preparation; management of the food dollar; and careers in food and nutrition. The grades 10 and 11 advanced unit examines cultural influences on family food patterns and customs, family nutrition needs, consumer competencies, family food preparation, and employment opportunities related to food and nutrition. The semester course, grades 10-12, considers management of family resources, food patterns and customs, technology and consumer choices, meal planning and preparation, and related careers. Under each concept, three columns list behavioral objectives, learning and evaluation experiences, and teaching resources. (AG) |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
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